包装与食品机械2024，Vol.42Issue(4)：35-42,8.DOI:10.3969/j.issn.1005-1295.2024.04.006
不同保鲜剂雾化熏蒸处理对熏马肠贮藏期间品质的影响
The effect of different preservatives on the quality of smoked horse intestines during storage through atomization fumigation treatment
摘要
Abstract
In order to explore the effect of atomization fumigation treatment of different preservatives on the preservation effect of smoked horse sausage during storage,the smoked horse sausage was used as the test object,0.03％ natamycin solution,0.015％ nisin,3％ trehalose and compound preservatives were used to pre-store the smoked horse sausage,and the non-preservative treatment was used as the CK group,which was stored in a cold storage at-8 ℃ and a relative humidity of 70％.The index of the sample was measured every 60 days,and the quality change rule of the smoked horse sausage during storage was analyzed. Compared with CK,the atomization fumigation treatment of preservation agent maintained the storage quality of the smoked horse sausage to varying degrees.On the 300th day of storage,the water activity,pH value,TBARs value,total bacterial count and cadaverine content of the compound preservative treatment group D were only 83％,72.2％,72.5％,34.6％,23.75％ of the CK group,respectively.The compound preservative treatment was beneficial to prolong the storage period of smoked horse sausage and maintain its storage quality.The research provides guiding significance for the industrial production of smoked horse sausage.关键词
熏马肠/保鲜剂/雾化熏蒸/品质Key words
smoked horse intestines/preservatives/nebulized fumigation/quality分类
轻工纺织引用本文复制引用
李自芹,李文绮,谷天雨,张正红,贾文婷,刘成江..不同保鲜剂雾化熏蒸处理对熏马肠贮藏期间品质的影响[J].包装与食品机械,2024,42(4):35-42,8.基金项目
新疆生产建设兵团重点领域科技攻关计划项目(2022AB001,2020AB012) （2022AB001,2020AB012）
